This post is part of The Great Pizza Experiment.
Thick or thin crust: Thin
Taste: 6. It really depends on how you feel about pork rinds. It does retain some pork rind flavor, so if you hate them, you probably won't like this pizza. However, it is certainly not overpowering, just detectable. I love those salty fried bits of pig skin so I liked it!
Texture: 4. Here's the problem: for most low-carb pizza crusts, you want to really cook the hell out of them until they're almost burnt, in order to get crispy. However, burnt pork rinds are horribly bitter, so I was a little timid with the oven time. It came out a little bit floppy and less crisp than I'd ideally like, although it was still something that I could easily eat with my hands. However, I think that this has potential to be a GREAT substitute for tortillas, particularly for quesadillas. Stay tuned for that!
Ease of preparation: Easy for the most part, though spreading out the batter was annoying.
PORK RIND PIZZA (Via http://www.genaw.com/lowcarb/mushroom_onion_pizza.html)
- 1/2 oz (weight) pork rinds (about 1/4 cup crushed), ground in a food processor or crushed finely with a mallet.
- 1 oz (weight) parmesan cheese (Ed note: If you don't eat dairy, you could probably substitute almond flour, though I make no guarantee!)
- 1 egg, beaten (or 2 egg whites, or 1/4 cup liquid egg whites or egg substitute. I will probably use egg whites next time, I think they make a crispier crust than whole egg)
- 1/2 tsp Italian seasoning
- Sauce, cheese, and toppings of your choice
- Combine the crust ingredients in a bowl.
- Line a 9" pie plate with parchment paper (I traced the bottom of the pan on a piece of parchment, then cut it out). Spread the batter onto the lined pan using damp hands. It may not spread all the way out to the edges, but get it as thin as you can without creating holes.
- Bake at 350 degrees for 10-25 minutes or until browned (the original recipe said 10 minutes, I baked it for 25).
- Top with sauce, cheese, and toppings of your choice. Broil until cheese is bubbly.
(Whole recipe, crust only, using egg whites)
237 calories, 13g fat, 2g carbohydrates, 27g protein